1 can (15 oz / 400 g) unsalted chickpeas, aquafaba (liquid only)

1 teaspoon cream of tartar

170 g (1 ⅓ cups) confectioner’s sugar / icing sugar

1–2 teaspoons vegan chocolate spread or dark chocolate, melted

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Drain the chickpeas and reserve the aquafaba.
Pour the aquafaba into a clean mixing bowl and add cream of tartar.
Whip with an electric mixer on high speed until stiff peaks form.
Gradually add confectioner’s sugar, one spoonful at a time, beating until glossy and firm.
Transfer the mixture into a piping bag and pipe ghost shapes onto a parchment-lined baking sheet.
Bake at 210°F (100°C) for 1 ½–2 hours until dry and crisp.
Allow to cool completely, then use melted vegan chocolate to draw eyes and mouths on each ghost.

Add vanilla or almond extract for extra flavor.

Use natural food coloring for colorful ghosts.

Pipe different shapes like stars or kisses for non-Halloween versions.

If they soften, re-crisp in a 200°F (95°C) oven for 10 minutes.